响应面法优化提高发酵桑叶茶中1-脱氧野尻霉素含量工艺  

Optimization of Fermentation Conditions for Enhanced 1-Deoxynojirimycin Content in Fermented Mulberry Leaf Tea by Response Surface Methodology

作　　者：肖洪[1] 黄先智 沈以红 丁晓雯[1] 秦樱瑞[1] 曾艺涛[1] 杨娟[1] 丁顺杰[1] 商桑[1] 

机构地区：[1]西南大学食品科学学院,重庆市农产品加工重点实验室,重庆400715 [2]家蚕基因组生物学国家重点实验室,重庆400715

出　　处：《食品科学》2014年第10期46-51,共6页Food Science

基　　金：国家现代农业(蚕业)产业技术体系建设专项(CARS-22-ZJ0503);重庆市科委应用技术项目(cstc;2012gg-yyjs80022)

摘　　要：为优化提高发酵桑叶茶中1-脱氧野尻霉素含量工艺,采用响应面分析法,以发酵温度、发酵时间及接种量为自变量,1-脱氧野尻霉素含量为响应值,设计三因素三水平响应面回归分析。结果表明:提高发酵桑叶茶中1-脱氧野尻霉素含量工艺的最佳工艺条件为发酵温度30℃、发酵时间5.6 h、黑曲霉∶日本根霉∶绿色木霉=2∶1∶2菌液接种量3.75×107 CFU/100 g,在此条件下发酵桑叶茶中1-脱氧野尻霉素含量为133.882 mg/100 g。Response surface methodology was used to optimize the fermentation conditions for producing fermented mulberry leaf tea with higher 1-deoxynojirimycin （1-DNJ） content. The 1-DNJ content was investigated with respect to fermentation temperature, fermentation time and inoculum amount by response surface regression analysis. The optimum fermentation conditions that provided a 1-DNJ content of 133.882 mg/100 g dry weight of fermented mulberry leaf tea were determined as 30 ℃, 5.6 h, a ratio of Aspergillus niger to Rhizopusjaponicus Vuillemin to Trichoderma viride of 2：1：2, and an inoculum amount of 3.75 × 10^7 CFU/100 g.

关 键 词：发酵 桑叶茶 1-脱氧野尻霉素 响应面分析 

分 类 号：S886.9[农业科学—特种经济动物饲养]